Ingredients For the chocolate cream:
110g dark chocolate
25g cornstarch
30g of sugar
50 cl of milk (special anti-meatballs for sister-in-law: 50cl = 500g=1/2 litre)
For the whipped cream:
20 cl of liquid cream 30% fat min.
20g icing sugar
For the finish:
Unsweetened cocoa powder Preparation
First prepare the chocolate cream.
In a saucepan, put the dark chocolate cut into small pieces, as well as the sugar and a little milk. Heat over medium heat to melt the chocolate.
During this time, dissolve the cornstarch in a little cold milk, then, once the chocolate is completely melted, add the dissolved cornstarch and all the rest of the milk, still over medium heat.
Stir constantly with a whisk until the cream thickens (it should coat a spoon cheerfully).
Then pour the chocolate cream into 4 verrines (or 6 depending on the desired quantity).
Leave to cool for at least 2 hours in the refrigerator. When the chocolate cream is very cold, prepare the whipped cream. Whisk the liquid cream very cold, then when it is stiff, add the icing sugar. To succeed for sure, find my tips for a perfect whipped cream.
Put the whipped cream in a piping bag fitted with a fluted nozzle, then pipe the whipped cream on the chocolate creams.
Keep refrigerated until tasting. Just before serving, sprinkle with unsweetened cocoa powder.
